This post should be titled ‘lessons from a hurried cake’ if anything! My first attempt at a tiered cake with thinly layered frosting.
Apologies for the pictures not being the greatest; while I think the phone on my camera is generally very good in taking nice photos, I find when taking photos of food I still prefer a proper camera. My camera is currently travelling overseas with my brother! Lucky camera and unfortunate for me -_-
Making this cake reinforced to me the importance of giving yourself a lot of time in advance to plan and make a cake. I was quite harried for time and subsequently a few hiccups were encountered when making this cake.
First of all, some silly muppet didn’t think to check whether she had enough red food colouring before starting this cake (read: me -_-). So essentially this turned into a chocolate cake as opposed to the originally intended red velvet.
Second, my initial plan for the frosting was so then you’d be able to clearly see the side of the cake through the icing but from experience now I find such styles of frosting are more suited to cakes that have more than 2 layers per tier so then the frosting style looks like an intended effect rather than a mishap on a cake. It is also a good idea to ‘clean’ off parts of the icing where you want the layers of the cake be visible.
Inspiration to try making a tiered and thinly frosted cake came after going through Hannah Miles’ ‘Naked Cakes’ recipe book. Apart from thinking her thinly frosting cakes are incredibly pretty, I also wanted to make a cake that isn’t smothered in frosting all the time.
The circumference of the bottom cake is 8 inches; the top, 5 inches. I decorated the cake with a mixture of berries.
If I had more time I definitely would have sniffed about the supermarket to see what might look pretty on the cake. The cake did taste good though; the sweetness of the chocolate cake in combination with the cream cheese and berries is fail safe 🙂
The recipe to make this cake was requested so I’ve listed the ingredients and method to follow down below. Learning from my own experience making this cake and the naked cake ‘aesthetic’ I was going for though, I do think this cake looks better if it’s a multi-layered cake, so the very thin frosting on the cake looks more deliberate than like a questionable frosting job.
Two Tier Three Layer Chocolate Cream Cheese Cake
Modified Recipe from Hannah Miles’ Naked Cakes
Makes: One 8 inch cake and one 5 inch cake
- 115g/1 stick butter, room temperature
- Generous 1/2 cup caster/granulated sugar
- 2 eggs
- Generous 3/4 cup self raising flour ,sifted
- 1 tsp baking powder
- 1 tbs buttermilk, sour cream or milk
- 30g /1/3 cup unsweetened cocoa powder
- 50g dark chocolate, meltedFor the frosting:
- 170g/1 cup cream cheese softened
- 200g confectioner’s sugar, sifted
- 25g butter softned
- A little milk (if needed)
- Use an electric whisker to cream butter and sugar together until light and fluffy. Add in eggs one by one, making sure to combine well before each one. Add in flour, baking powder and buttermilk and combine together with a spatula.
- Pre heat the oven to 180°C degrees (350°F) Gas 4.
- Sift the cocoa powder over your cake batter and use a spatula to fold in with melted chocolate.
- Divide your cake batter between your pans, remembering to add less to the smaller pan and more to the larger pan so the batter will rise to the same height. (Approximately 2 big tablespoons for the 5 inch pan and the rest for the 8 inch pan).
Bake the two cakes for about 23-25 minutes or until the cakes spring back to the touch and a toothpick in the middle comes out clean. Be sure to check on the smaller cake towards the end of cooking time, as it will take less time for that to cook. Leave the cakes to cool in pans for a few minutes before turning them out onto a wire rack and letting them cool completely.
- For the frosting, whisk together the cream cheese, icing/confectioner’s sugar and butter until you have a smooth stiff icing. Add a little milk to the frosting if it becomes too stiff.
- Cut your completely cooled 8 inch cake into two. Place one layer of the 8 inch cake onto a plate and cover with a layer of buttercream.
- Spread a little buttercream onto the centre of the 8 inch cakes before placing the 5 inch cake on top.
Use a round bladed knife and spread the thinnest layer of frosting over the sides and exposed surface of both cakes so that the chocolate cake is still visible through the white frosting. Decorate the cake with edible flowers, berries or with what you wish! 🙂